Top Restaurants in Ekero
Top Things to do in Ekero
Best Scandinavian food near Ekero, Stockholm County, Sweden
Find out what Scandinavian restaurants to try in Ekero including Jungfrusunds Marina, Aloe, Karamellan pa Drottningholm, Langbro Vardshus, Astrids Angby, Sjopaviljongen, Restaurang Lux Dag For Dag, Nisch, Restaurang Bryggan, Lilla Ego
Things to do in Ekero
10. Lilla Ego
Overall Ratings
4 based on 805 reviews
Reviewed By food4meplease
Food in this place is amazing and definitely worth a try. On the other hand, service was worst what weâve received in Stockholm. Donât know if the staff doesnât like to speak English or what it was, but waitress did not listen, walked by without watching, totally rude when serving us and brought wrong drinks on the table. Even table next to us were rolling eyes for this service or the lack of it and said in Swedish to our waitress about the bad service and that waitress should speak English to us. Unfortunately my dates flight was late so he arrived to the restaurant about 30mins late which I told when I arrived. I started already by ordering one starter and a glass of wine, and waitress was weirdly and negatively commenting something like âshouldnât you wait for your companyâ, also she made very clear they wanted us out in the 2h time limit they had âbecause no free tablesâ, which I would understand if I hadnât received at the same time text message from the restaurants online waiting list system that free table available. I didnât bother to ask about this and we left in our timeline, spent about 200⬠feeling negative with very tasty and beautiful food. But as I said for the food itâs definitely worth a try!
9. Restaurang Bryggan
Overall Ratings
4 based on 30 reviews
Reviewed By strober
During summer evnings Its great having a simple dinner here away from the buzz in the city. If its warm and sunny there can be quite many guests and a waiting-for-table-list will be set up by the bar. The location is just next to a marina and marine gas station, so you can watch boats coming and leaving during your meal. Acceptable prices. The hamburger plate was nothing special, but I heard from others the sea food dishes here are supposed to be good. There is a free car parking available close to the restaurant and you can also visit with your own boat as a few mooring are available by the dock.
8. Nisch
Overall Ratings
4 based on 721 reviews
With our menu we want to offer you a culinary trip across the country of Sweden with several stops along the road. Every destination will be represented by one or more locally produced ingredient, all cooked in the Nisch way. Our beverage list is speciall
Reviewed By Hervé L
We spent a fantastic time at Nisch, where in my opinion, the amazing team running the show got everything spot on. The place has something very stylish: the dining room features sleek yet sober furniture, the lighting was discreetly but very professionally chosen, and the team wore neat yet cool uniforms. Upon entering the restaurant you can already feel that nothing has been left to chance there. But make no mistake: Nisch is first and foremost about excellent food and surprising and elegant wines. The team at Nisch is very serious and extremely passionate about what they do. During our memorable time there we interacted with a waiter and the sommelier, who were both very friendly, efficient and knowledgeable. Nisch proposes one single 6-course menu with an optional wine pairing. I had booked well in advance and I received a confirmation phone call from the team a few days before our dinner during which they also checked for any food allergies. After that my advice is to let yourself be guided along the chef's and the sommelier's creativity.The aperitif was an excellent biodynamic Champagne from Larmandier-Bernier in Vertus (premier cru). It was a rosé de saignée which means that the color and additional flavours are obtained by a short maceration instead of assembling a red and a white wine. Very fragrant, with a long finish, delicate bubbles and a low dosage, this Champagne fitted the amuse-bouche perfectly: fish eggs on trout flavored sour cream, celery and brocoli couscous, herbal oil. Three tea spoons of pure pleasure and an explosion of flavours.The first dish was the Jerusalem artichoke with arctic char. Exceptional dish. The arctic char is raw with a pleasant melt in your mouth. It is served with Jerusalem artichoke in different forms: steamed (tasty and crunchy), pureed (soft and smooth) and fried as chips (salty and completely changing the dish's texture because of its almost tough side). A creamy Jerusalem artichoke sauce is giving unity to the whole. The wine pairing is a German Riesling (Alte Reben, Toreye, 2018). It comes from Rheinland-Pfalz, in Gönheim in the Mittelhaardt) and is biodynamic. Made out of old vines, it is a Qualitätswein vinified as a dry wine (13%) with some remaining sugar (4g/L). Very dry in mouth, very mineral nose (wet stone, flint stone). A surprisingly strong kerosene note (not unpleasant and probably varietal since the wine is very young and it should not be linked to bottle ageing), lime. Sharp acidity that fits the richness of the raw Arctic char perfectly. A text book wine pairing with a twist though because this very clean bio-dynamic wine had very surprising and interesting flavours.The second dish was a beef tartare with tomatoes and herring. The meat was cut with a knife and not grounded. As far as I could tell it was not marinated. However the tomatoes and the fresh onions were slightly pickled. The herring cream brought some acidity and saltiness as well that blended perfectly with the meat flavours. Perfect texture. The meat had been very carefully selected. It was pure red lean muscle. A conventional (that is non organic) wine to go with that but absolutely non standard! A dry Tokai (Kiralyudvar 2016, 12%) based on Furmint grapes. The nose had a low intensity and the body was light. However the flavours, paired with a rather high acidity, were very interesting with the dish: lime, white peach and even ripe grapefruit and pineapple.The journey went on with the best dish of the menu in my opinion: a thick monk fish filet with a chanterelle sauce, served on a bed of chanterelles and braised cabbage. A very inventive dish with saturated flavours and a perfectly cooked fish. The wine pairing was excellent and daring: a pinot noir from Rheinland (August Kesseler, 2014). Not that a red wine paired with a delicate white fish is at all surprising but this particular red wine also had very strong and saturated aromas: red fruits to black fruits (prune, black plum), forest floor, humus and even meaty aromas. High acidity that cut the creamy chanterelle sauce perfectly. Such a pairing would only work with a dish highly saturated in flavours. Well that was the case here and, talking to the sommelier, I even learned that he had been considering a cariñena from Rioja for this dish). The sommelier was kind enough to bring me a glass of it to try with the dish. It also worked very well although my preference went to the pinot noir. A very interesting experience that clearly showed that the team at Nisch are very dedicated to their work and always willing to share their knowledge and passion should you show interest and curiosity. Very well done!The next dish looked classical on paper but was one the most creative thanks to its play on temperatures and textures: rosé veal slices, plum juice and tapioca. The veal was tender but felt interestingly tougher compared to the jelly-like texture of the tapioca beads in the plum sauce. The chef also successfully played with temperature: the meat and the sauce were very hot while the foie gras mousse was served on a refrigerated cooked half plum. A young red wine from Rioja Baja (50% temparnillo, 30% graciano, 20% garnacha) was accompanying this dish: Rayos Usa, 2018 by Olivier Rivière: organic method, no new oak, spontaneous fermentation with indigenous yeasts. The nose was agreeable and fruity. The acidity would have been too high on the veal alone but worked very well in combination with the rich foie gras mousse and the acidic plum. A great pairing.The first dessert was technically very well executed and showed again a great creativity in its form and flavours: celery sorbet with spruce pieces covered with yoghurt. Another play on service temperatures. This dish had to be consumed before the sorbet melted and mixed with the yoghurt. A difficult wine paring because of the yoghurt: Lichtspiel "vum Helle" 2015 by Alexander Gysler from Rheinhessen. The grape was an Huxelrebe vinified to a Beerenauslese level (8%). Notes were fruity and floral. It iwas light and low on alcohol. A great combination with this difficult dessert.The second dessert was extremely original: a bilberry sorbet on a stick covered with liquorice flavoured white chocolate. The colours were splendid with a dark anthracite exterior revealing a deep purple sorbet. The chocolate was smooth and fat and at the same time almost tannic due to the liquorice.To finish up our experience, we had a taste of Nisch's liquors: rare and served by the centilitre. We had a great 1962 Calvados and a magnificent 1968 Madeira...I can only warmly recommend Nisch for the creativity of the chef, the fantastic wine pairings of the sommelier and the dedication of the whole team!
7. Restaurang Lux Dag For Dag
Overall Ratings
4 based on 252 reviews
On Primusgatan 116 at Little Essingen in Stockholm, Lux Day by Day is a raw bistro with a new menu every day. Henrik Norstrom and his team create a daily menu of the finest local produce with Swedish dishes served simply and immaculately. With a bright, o
Reviewed By Robert S
We entered Lux for the first time and something was unusual. Then it hit us: No background music! Hooray! We heard quiet conversation at the bar, the click of tableware. The coat racks were plentiful and handy. Our host was already seated at a round table for seven of us. Perfect for conversation. A rarity in restaurants. The last time we were in the old building, years ago, it was part of the Electrolux appliance plant. Now, it was transformed into the beautiful restaurant. We chose the day's menu, and selected skrei, a type of Norwegian cod, as our main dish. Absolutely superb, as were the other dishes. Lux features locally sourced foods. (Cloudberries were picked by Anders, 74 years old.) Wines were perfect. The wait-staff was friendly, knowledgeable, and most helpful. We could well understand why Lux is our host's own "local." Oh, how we loved the quiet! But I've said that.
6. Sjopaviljongen
Overall Ratings
4 based on 318 reviews
Reviewed By Cia072018
We have been to this place many times, also with our kids. The food is great and the staff is always very friendly and helpful. The location is lovely by the water, and the interiors are nice, classical, sea themed. A bit formal but still very relaxed atmosphere.Our 5 year old always gets a drawing/colouring kit, which is great. We tend to go for dinner late afternoon and always get the food very quickly, which is great when bringing kids (awake or sleeping in a stroller). They are good at accommodating dairy and gluten-free options.
5. Astrids Angby
Overall Ratings
4 based on 104 reviews
Small neighborhood restaurant. A hidden gem just outside of the city center. Menu that changes after season and great focus on wine.
Reviewed By Eclipsegroupie
We went to this restaurant with our Swedish relatives, and it was really great. We shared two entrees (salad and crab), which were fantastic. I had the fish of the day, which was also fantastic. The others chose the entrecôte; the Swedes liked it, but my partner, with an American palate, said it wasn't so special. Overall, the atmosphere and the service were great.Thank you so much for your kind words. We are very happy that you enjoyed your vist at our restaurant!
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4. Langbro Vardshus
Overall Ratings
4 based on 256 reviews
Reviewed By magnuskg
When we celebrate a special occasion and need to fit more people around the table - this is the place to go to. Very nice location in a park in an old mansion. The food comes in coordinated and serves both kids menue as well great food for the adult company. Strongly recommended.
3. Karamellan pa Drottningholm
Overall Ratings
3 based on 121 reviews
Karamellan, Drottningholm Castle cafe and restaurant is located conveniently right next to the castle. We have 120 seats inside the restaurant and over 300 seats on our terrace. We have self service. The food served is traditional Swedish and carefully pr
Reviewed By 503naveedz
The food was pretty average and the wait time to order was insane. People keep jumping the queue and the cashier doesnât seem to care. Ordered the fish soup was okay nothing great. So was the cappuccino Hi, we saw your comment. Very sad to hear that your experience wasn´t as expected. We take the criticism into account and work towards continuous improvement. In the future we recommend you to announce your complaints to the staff or owner at site so we have the opportunity to compensate. Sincerely, Karamellan.
2. Aloe
Overall Ratings
4 based on 139 reviews
Reviewed By HelenArcher
I've been to quite a few Michelin star restaurants and I must say, to me, Aloë did not stand out among them. Service, interior, ambiance etc was very nice, and no less than expected. Wine pairings were good, even if I personally would have preferred one additional sample of red wine instead of two varieties of sweet wine. I can't *actually* fault the food either, so a three star review (even though it's a strong one) might seem a bit harsh, but let me explain: Apart from one of the dishes, which smelled like feet and tasted worse, all servings were *nice* - they just felt a little overly complicated and with just too much going on. Almost all servings consisted of a macaron-sized piece of protein in the middle, together with something crispy (deep fried potato, tapioca, puffed wheat etc), something pickled, something asian (yuzu, shiso etc), something typically Swedish, and something weird and/or exclusive. Around this, a liquid of somekind (a jus, a broth, a soup, melted butter...) was poured at the table. This matter of composition and presentation, I am sure, is ment to make all dishes stand for themeselves and be small works of art and utter completion. However, I found that it instead made them a bit too alike so that they became undistinguishable from eachother after a while. I also noted that some of the milder tasting elements, like the beautiful otoro tuna, got a bit overpowered. This made the meal as a whole, I hate to say it, a bit boring. Kind of like how fireworks are lovely but after a while you get a bit fatigued and start to long for candles. I understand that it may be a question of personal preference, but I think maybe the experience as a whole would have been more memorable if the individual dishes were a bit more clean and simple with fewer elements to them. All this said, I would still give the meal four stars if it wasn't for the fact that I felt quite sick for the whole night after. I don't have any food allergies, but I think that the accumulated ammount of fat, salt and sugar was the culprit, as I noted the content of all three of them was fairly high in many of the dishes. One could argue that everyone is responsible for their own food intake and that noone forced me to eat it all (which of course is all well and true). However, when you only have a set menu, and one that comes at a hefty price at that, I think you also need to take care not to overly stuff the customers and take into consideration that most diners would want to taste all the servings.
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1. Jungfrusunds Marina
Overall Ratings
3 based on 96 reviews
Reviewed By Ksksksksks
This marina has in fact several places. This particular one was full for our big group, so we walked across the little marina to another place. It was nice and the food was good. We did enjoy the lamb for the main course, dessert was excellent too. The island is easily reachable by a public regular boat. Highly recommended on a nice summer evening.
